Heat a saucepan with oil. Then add onions, green onions, bell pepper, garlic, smoked paprika, thyme, scotch bonnet pepper, sauté for about 2 minute.
Stir in rice, to the pan, followed by pigeon peas and corn. Sauté for about a minute.
Pour in coconut milk, bouillon powder, creole spice, with about 2 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 18 minutes or more. Stir occasionally from the sides to prevent burns, add more water if needed.
Adjust for salt and pepper.
In this recipe, you can use any variety or just sub with red beans if getting them is a hassle. You would most likely find the Pigeon peas at Latin markets frozen. canned or dried. Some Major Super markets now carry them. Check your local Wal-Mart.